Garden Fresh Quinoa Salad (oil free, gluten free)

A really fresh lunch packed with nutritious greens

This is a fantastic protein packed nutritious lunch or dinner that can be made in batches, or prepped separately and assembled on the day of eating – just keep your herbs and veggies separate to the quinoa and dressing and add avocado just before serving

Zero waste tips:

  • If quinoa is too expensive you can substitute rice, cous-cous or even pasta (just be aware the nutritional value won’t be the same)
  • Whatever greens you want – use! If you don’t like broccolli use another sturdy green vegetable (and so on so forth)
  • Pistachios can be substituted for any nut/seed you like, or left out completely
  • If you can’t get package free miso, make a nice dressing out of apple cider vinegar and a splash of lemon and some nutritional yeast
  • Leafy greens can be substituted for whatever other leafy greens you like/have access to
  • BYO bags for all of your loose veg!

Makes 5 serves

1 cup quinoa (dry) – substitute for rice or cous cous if you can’t get quinoa – just adjust the water as necessary
2 cup water or stock
1/2 bunch brocollini or broccoli, sliced into bite size pieces
1/2 bunch asparagus, stalks removed, sliced into strips
1 zucchini, peeled into ribbons
1/2 C pistachios
2 chopped Shallots
2 tbsp Lime Juice, juice of 1 lime
2 Tbs miso paste, dissolved in ½ C water
1 clove Garlic, minced
1.5 Tbs ground coriander
1 tsp salt
10 leaves Basil, sliced
1/2 bunch coriander, chopped
1/2 bunch mint, chopped
1.5C cooked chickpeas, cannelini beans – ANY BEANS! (heck, use lentils)
1 avocado (optional)
1 Lime
1 green capsicum, finely sliced
1 C rocket, washed and spun
1 C baby spinach, washed and spun
1 lime extra to serve

  1. Add the quinoa and stock to a rice cooker. Switch on and leave to cook – you can do this in a saucepan but you will need to monitor the heat (I recommend bringing the water to a boil, adding the quinoa then switching to lowest possible heat, place lid onto saucepan and leave for approx. 15 mins to absorb)
  2. Partially cook the zucchini, broccoli and asparagus by bringing a saucepan of water to boil.  Turn off heat, add vegetables and leave for 5 mins.  Drain and set aside.
  3. Mix the zucchini and peas with the quinoa – add the shallots, pistachios, garlic, coriander, basil and chickpeas
  4. Blend the miso paste with the garlic, ground coriander, basil and lime juice until a smooth sauce forms – mix through the salad, add the fresh herbs and mix thoroughly.
  5. Peel the avocado and slice right before serving
  6. To serve – place spoonfuls of the salad into bowls. Top with slices of avocado and rocket and baby spinach. Add a lime wedge to each bowl to serve
Nutrition Facts

 5 Servings

Amount Per Serving
  • Calories345.6
  • Total Fat13.2 g
  • Saturated Fat1.4 g
  • Polyunsaturated Fat2.4 g
  • Monounsaturated Fat6.4 g
  • Cholesterol0.0 mg
  • Sodium175.9 mg
  • Potassium626.5 mg
  • Total Carbohydrate48.4 g
  • Dietary Fiber10.8 g
  • Sugars5.8 g
  • Protein13.7 g
  • Vitamin A10.7 %
  • Vitamin B-120.0 %
  • Vitamin B-621.7 %
  • Vitamin C83.7 %
  • Vitamin D0.0 %
  • Vitamin E7.5 %
  • Calcium9.4 %
  • Copper14.5 %
  • Folate15.7 %
  • Iron26.5 %
  • Magnesium9.3 %
  • Manganese17.0 %
  • Niacin6.0 %
  • Pantothenic Acid6.6 %
  • Phosphorus28.7 %
  • Riboflavin46.1 %
  • Selenium2.4 %
  • Thiamin12.2 %
  • Zinc4.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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